5 to 5 1/2 c. all-purpose flour
1 pkg. active dry yeast
2 1/2 c. shredded sharp Cheddar cheese
1 3/4 c. whole or skim milk
3 tbsp. cooking oil
2 tbsp. sugar
2 tbsp. dried oregano, crushed
1 tsp. salt

In a large mixing bowl stir together 2 cups of flour and the yeast. In a saucepan, heat Cheddar cheese, milk, cooking oil, sugar, oregano and salt just until lukewarm (115 to 120 degrees). Add to the flour mixture in bowl and beat for half a minute, scraping sides of bowl constantly. Then beat for three minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon.

Turn out on a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Continue kneading 8 to 10 minutes more or until dough is smooth and elastic. Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover dough. Let rise in a warm place about 1 1/4 hours or until double in bulk. Punch dough down. Divide dough in half. Cover and let rest 10 minutes. Shape into 2 loaves. Place in two greased 8 x 4 x 3 inch loaf pans. Cover and let rise, about 45 minutes, or until nearly double in size.

Bake in a 350 degree oven for 40 to 45 minutes or until done. If necessary, cover with foil during last few minutes of baking to prevent over-browning. Remove from pans and cool on a wire rack. Makes 2 loaves.